Vanilla Frosted Buttercream Cupcakes (GFDF, Keto, Low-Iron)
Cupcakes are so whimsical! This vanilla frosted buttercream cupcake recipe is gluten-free, dairy-free, and keto-friendly. Have your whimsy and eat it too!
Servings 18 Cupcakes
Calories 385kcal
Ingredients
Vanilla Cupcake
- 8 Large Eggs
- 12 Tbs. Bacon Grease
- 1 Tsp. Apple Cider Vinegar
- 2 Package Keto and Co Vanilla Keto Cake Mix
Vanilla Buttercream Frosting
- 1 Tbs. Lemon Juice
- 1 ½ Cups Butter Flavored Coconut Oil
- 1 Tbs. Vanilla Extract
- ¼ Tsp. Salt
- 5 Tbs. Water
- 1 Package Keto and Co Buttercream Keto Frosting Mix
Instructions
Vanilla Cupcake
- Preheat oven to 350 degrees and grease or line cupcake pan.
- Beat cake mix, eggs, and bacon grease in mixing bowl until smooth.
- Let batter sit for 30 seconds, then add the apple cider vinegar.
- Fill each cupcake tin ¾ full, approximately ¼ cup of batter per cupcake.
- Bake for 20 minutes.
- Let cool completely.
- Frost with Vanilla Butter Cream Frosting
Vanilla Buttercream Frosting
- Combine frosting mix and 5 tablespoon water in a small saucepan to make a thick paste.
- Cook over low heat, stirring constantly until it becomes smooth, thick, and white, and edges begin to bubble, remove from heat.
- Add lemon juice and stir to combine, cover and cool to room temp
- In a large mixing bowl, combine butter, vanilla, and salt with an electric mixer.
- Add frosting mixture to butter mixture and whip until light and smooth, scraping sides of the bowl occasionally.
Nutrition
Calories: 385kcal | Carbohydrates: 14g | Protein: 3g | Fat: 36g | Fiber: 1g
